For the Chicken:

6 boneless chicken thighs or 2 lbs chicken tenderloins

¼ cup all-purpose flour

1 tbsp cornstarch

1 tsp black pepper

1 tsp onion powder

½ tsp ginger powder

½ tsp salt

1 tsp paprika

Vegetable oil for frying

For the Orange Sauce:

¾ cup fresh orange juice

1½ tbsp cornstarch

2 tbsp vegetable oil

3 tbsp low-sodium soy sauce

1½ tbsp rice vinegar (or white vinegar)

2 tbsp brown sugar

½ tbsp grated ginger

2 cloves garlic, minced

½ tsp black pepper

1 tsp orange zest

Red chili flakes (optional)

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Prepare chicken: Dice chicken into ½-inch cubes. In a bowl, mix flour, cornstarch, salt, pepper, onion powder, paprika, and ginger powder. Toss chicken until well coated.
Fry: Heat oil in a deep skillet over medium-high heat. Fry chicken for 2–3 minutes until golden brown. Remove and drain excess oil.
Make the sauce: In a bowl, whisk together all sauce ingredients. Pour into a clean skillet and simmer over low heat until thickened.
Combine: Add fried chicken to the sauce. Stir to coat evenly and cook for 1–2 minutes.
Serve: Garnish with sesame seeds and green onions. Serve hot over rice or noodles.